General Tso’s Chicken

  • 25 mins
  • 11 ingredients


  • 1 lb of skinless, boneless chicken cut into 1/2 inch chunks
  • 5 red dried chilies (available in the Latin or Asian section)
  • 3 scallions sliced on the diagonal into 1 inch pieces
  • 3 eggs beaten
  • 1/2 cup cornstarch
  • oil for frying
  • 1 and 1/2 tbs rice vinegar
  • 2 tbs rice wine
  • 3 tbs sugar
  • 3 tbs soy sauce
  • 2 tsp cornstarch
 This is an authentic recipe for the most popular Chinese Restaurant favorite. It contains crispy chicken along with spicy chilies and a savory sauce.


  • In a large bowl combine the cornstarch and beaten eggs to create a batter.
  • Add the chicken and coat thoroughly.
  • Make the sauce by combining rice vinegar, rice wine, soy sauce sugar and 2 tsps of cornstarch. Mix well and set aside.
  • In a wok or deep sauce pan add enough oil to deep fry the chicken pieces.
  • Cook the chicken for 2 to 3 minutes until done. Remove from oil and drain on paper towels.
  • In a wok or saute pan add 3 tbs of oil from the deep fry using high heat  add the hot chilies and saute for about 30 seconds.
  • Add the chicken and cook for another to minutes, stirring constantly. Add the green onions and saute for another 30 seconds
  • Add the sauce mixture to the wok and cook stirring until the sauce becomes thick and slightly syrupy.
  • Serve over rice.

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